Brown Butter Butterscotch Banana Bread …with Greek Yogurt

Testing a new Banana Bread.....

Ingredients:

2 medium bananas (or 1 cup mashed banana)
½ cup butter softened
1 cup dark brown sugar
1 cup cake flour
1 cup whole wheat flour
¾ tsp salt
½ cup greek yogurt
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla

½ cup butterscotch chips

Directions:

1. Heat oven to 350°F. Roast bananas with peel for 15-20 minutes. If you want to skip this step, simply mash the bananas (you’ll need 1 cup of mashed banana). Grease an 8″ x 4″ loaf pan.
2. In a small saucepan, melt butter over medium heat. Carefully move the saucepan around to melt and move the butte,r but do not stir. Allow to foam until it subsides, then remove from heat and set aside.
3. In a medium bowl, mix together brown sugar, salt and sugar. Stir, adding browned butter, Greek yogurt and vanilla. Stir until combined but don’t overmix. Add peeled roasted bananas and mix for 1-2 minutes.
4. In a separate bowl, mix together the flours, cinnamon and baking soda, mixing until combined. Slowly add flour to the wet mix while stirring. Mix until the bananas are unseparated and throughly blended throughout the mix.
5. Add butterscotch chips and slowly fold them into the batter until evenly distributed. Make sure to taste test a few for quality. Safety first.
5. Pour into greased loaf pan and bake for 45 minutes to 1 hour. Cool completely before removing from loaf pan and onto a cooling rack.

The combination of Greek yogurt and Cake flour give this bread a fine, soft, almost creamy crumb that is only made smoother by the butterscotch chips.